Red Velvet Cupcakes
Really easy to make cupcakes that'll delight everyone around!
Ingredients
- 30g self-raising flour
- 1 tbsp cocoa powder
- ¼ tsp baking powder
- 90g soft sugar
- 80ml vegetable oil
- 80ml buttermilk
- 1 tsp vanilla extract
- 1 tbsp red food colouring
- 1 egg
- Frosting:
- 60g unsalted butter
- 150g soft cheese
- 250g icing sugar
- 1 tsp vanilla extract
- ½ tbsp red food colouring
- 12 small cupcake cases
- 3 piping bags
- Star-shaped nozzle (for pipping bags)
Details
servings 12
Level of difficulty Difficult
Preparation time 40mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 180°C.
Put cupcake cases into cupcake tray (12 hole tray will do)
Put all the flour,cocoa powder, baking powder and sugar in a mixing bowl.
Beat together oil, buttermilk, vanilla extract, red food colouring and egg.
Step 2
Whisk all the wet ingredients until the mixture is smooth. Spoon the mixture into the paper cases.
Bake for 20 minutes.
Step 3
Beat the butter until smooth then beat in the soft cheese, icing sugar and vanilla extract until combined. Put half of the mixture into a small bowl, add the red food colouring and beat until evenly coloured.
Step 4
Spoon the red icing into one piping bag, and the white into another. Snip a 1 cm hole in each then place both bags into the third bag fitted with the star-shaped nozzle. Pipe onto the cooled cupcakes, creating a two-tone cream cheese frosting.
For a super-smooth edge, line the tin with the pastry and make sure it comes above the rim by about 0.5cm. Once cooked, let it cool slightly then trim the edges with a sharp knife. At a bake sale, presentation is key, so stock up on cake cases, decorations and cellophane to wrap up batches of cakes or biscuits, or display individual cakes on a cake stand.
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